Kempu Chitranna: Vibrant Red Rice Recipe from South Kanara
30 minutes
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About Kempu Chitranna: Vibrant Red Rice Recipe from South Kanara
Experience the fiery flavors of Kempu Chitranna, a traditional South Kanara (Karnataka) rice dish perfect for festive occasions like Makar Sankranti and Lohri. This vibrant red rice recipe is a celebration of color and aroma, bringing families together with its comforting and delicious taste.Made with simple ingredients like rice, coconut, and a medley of spices, Kempu Chitranna offers a unique culinary journey. The recipe's bold red hue comes from a generous amount of red chilies, balanced by the creamy coconut and fragrant spices. It's a dish that's both visually stunning and incredibly flavorful.Prepare this aromatic and flavorful dish to add a special touch to your next celebration. Its rich tapestry of tastes is sure to impress your guests and become a family favorite.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Rice
- 1 cup Basmati Rice
For the Coconut-Chili Paste
- 1/2 medium Coconut fresh, grated
- 2 tsp Mustard Seeds rai
- 5-7 Chili Pepper adjust to your spice preference, dried, red
- 1/4 cup Water for grinding paste
For the Tempering
- 3 tbsp Vegetable Oil
- 1/2 tsp Mustard Seeds rai
- 1 pinch Asafoetida hing
- 1/4 tsp Turmeric haldi
- 1 tsp Bengal Gram Dal split chickpeas
- 1 tsp Gram Dal black, split, urad dal
- 7 Cashew broken into halves
- 2 tbsp Groundnut
- 1.5 tsp Salt or to taste
- 1 sprig Curry Leaves
Instructions
Prepare the Rice
- Wash the basmati rice thoroughly and cook it in a pressure cooker until fluffy and the grains are separate. Allow the pressure to release naturally. Spread the cooked rice on a plate to cool.
Make the Coconut-Chili Paste
- Grind together the grated coconut, mustard seeds, and dried red chilies into a smooth paste using a little water (about 1/4 cup).
Prepare the Tempering
- Heat the oil in a pan. Add mustard seeds and let them splutter. Add asafoetida, turmeric powder, bengal gram dal, and split black gram dal. Sauté for a few seconds until fragrant. Then add the groundnuts and sauté for a few more seconds. Finally add the cashews and curry leaves, sauté until fragrant.
Combine and Finish
- Add the prepared coconut-chili paste to the pan and sauté for 5 minutes on low heat, stirring frequently until fragrant. Add salt to taste, mix well and turn off the heat. Gently fold in the cooled cooked rice, ensuring it is well coated with the spice mixture.
Serve
- Serve your Kempu Chitranna warm. Enjoy!
Recipe Notes
Expert Tips for the Best Kempu Chitranna
- Adjust the spice level: Start with fewer chilies and add more to your preference. You can also use milder varieties of red chilies.
- Fresh coconut is key: Using fresh, grated coconut will greatly enhance the flavor of the dish compared to desiccated coconut.
- Don't overcook the rice: Cook the rice until it's fluffy and the grains are separate, but avoid overcooking, which can make it mushy.
- Garnish (optional): For added visual appeal and flavor, consider garnishing with chopped cilantro or toasted coconut flakes before serving.
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Recipe Nutrition
Calories: 659kcalCarbohydrates: 40gProtein: 18gFat: 51gSaturated Fat: 2gPolyunsaturated Fat: 14.7gMonounsaturated Fat: 29.4gSodium: 855mgFiber: 3gSugar: 5g
jayashree trao
Articles: 21
5 Comments
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Looks so good! Can’t wait to try it.
Wow, this looks fantastic!
This looks so appetizing! Thank you.
This looks so tasty! Thank you.
Thanks for the inspiration! Looks tasty.